Baked Sea Bream
- 2 sea breams
- 1 courgette
- 1 aubergine
- Fresh thyme
Cut the courgette and the aubergine into very fine slices using a knife or, preferably, a vegetable slicer.
Arrange the sea bream on a baking sheet and coat with oil. Sprinkle with salt and cover completely with the courgette and aubergine slices.
If there are vegetables left, they can also be placed in the tray. Add pepper, oil and thyme and bake at 200° for 30 minutes.